業(yè)執(zhí)照.jpg)
莽草酸
分析標(biāo)準(zhǔn)品,HPLC≥98%
Shikimic acid
CAS號(hào)：138-59-0
分子式：C7H10O5
分子量：174.15
MDL：MFCD00066278
別名：3,4,5-三羥基-1-環(huán)己烯-1-甲酸
貨號(hào) | 規(guī)格/參數(shù)/品牌 | 價(jià)格 | 貨期 |
YJ-B20838-20mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥180.00 | 現(xiàn)貨 |
YJ-B20838-100mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥480.00 | 現(xiàn)貨 |
JS30010-1g | BR，98% | ￥130.00 | 現(xiàn)貨 |
JS30010-5g | BR，98% | ￥145.00 | 現(xiàn)貨 |
JS30010-25g | BR，98% | ￥255.00 | 現(xiàn)貨 |
JS30010-100g | BR，98% | ￥530.00 | 現(xiàn)貨 |
JS30010-500g | BR，98% | ￥1780.00 | 現(xiàn)貨 |
產(chǎn)品介紹
熔點(diǎn)：185-187 ℃(lit.)
沸點(diǎn)：400.5℃ at 760 mmHg
比旋光度：(C=1, H2O)-180
外觀：白色精細(xì)粉末
溶解性：易溶于水，難溶于氯仿、苯和石油醚。
敏感性：易吸潮
儲(chǔ)存條件：2-8℃
注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。
參考文獻(xiàn)(50篇)
50. [IF=4.1] Yuxin Zhang et al."Comprehensive Discrimination of Amomi Fructus From Different Origins Using UHPLC-Q-Orbitrap MS, HS–GC–MS/MS, NMR and MIR Technologies Based On Data Fusion Strategies."Analytical Science Advances.2025 Jul;6(2):e70029
49. [IF=4.4] Jin Peng et al."The Sprays of Nanoparticles of Zinc Oxide and Titanium Dioxide Enhance Fruit Coloration in Litchi."JOURNAL OF PLANT GROWTH REGULATION.2025 Jul;:1-17
48. [IF=4.6] Jia Yu et al."An Innovative Strategy for Untargeted Mass Spectrometry Data Analysis: Rapid Chemical Profiling of the Medicinal Plant Terminalia chebula Using Ultra-High-Performance Liquid Chromatography Coupled with Q/TOF Mass Spectrometry–Key Ion Diagnos
47. [IF=6.2] Yuying Xie et al."MdMYB93 Activates MdHCT6 Expression via Transcriptional Regulation to Enhance Chlorogenic Acid Biosynthesis in Apples."Horticultural Plant Journal.2025 May;:
46. [IF=5.6] Xuemei Zhang et al."Integration WGCNA with LC-MS Data for Evaluating the Processing Status and Transformation Rules of Ligustri Lucidi Fructus: A Novel Strategy for Evaluating the Processing technology of traditional Chinese medicines."TALANTA.2024 Oct;:1
45. [IF=4.7] Bernard Ntezimana et al."Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea."Foods.2024 Jan;13(23):3977
44. [IF=2.3] Fang Zhang et al."Comprehensive Analysis of Conventional and Bioactive Compositions of the Exocarp of Five Mainly-Planted Ginkgo Biloba Varieties."CHEMISTRY & BIODIVERSITY.2025 Jan;:e202402632
43. [IF=3.3] Wen Jinli et al."Effects of different fermentation methods on the quality of wines made from Actinidia argute."EUROPEAN FOOD RESEARCH AND TECHNOLOGY".2024 Mar;:1-13
42. [IF=5.2] Pengfei Bi et al."Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages."Food Bioscience".2024 Jun;59:103870
41. [IF=3.3] Zheyong Wang et al."A comprehensive strategy for quality evaluation of Changan powder by fingerprinting combined with rapid qualitative and quantitative multi-ingredients profiling."PHYTOCHEMICAL ANALYSIS".2024 Feb;:
40. [IF=3.7] Huilin Liu et al."The Combined Use of Soil Conditioner and Foliar Sulfur Spray Successfully Prevents Dark Pericarp Disease Induced by Manganese Toxicity in Litchi."Agronomy-Basel".2024 Mar;14(3):449
39. [IF=6.1] Yunting Zhang et al."Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system."Food Chemistry-X".2024 Mar;21:101252
38. [IF=6.1] Qiong Chen et al."In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX
37. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157
36. [IF=4.6] Jinli Wen et al."Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry."MOLECULES.2023 Jan;28(22):7559
35. [IF=5.4] Yanqiu Sun et al."Network pharmacology integrated with experimental validation revealed the mechanism of Fengshi Gutong Capsule in the treatment of osteoarthritis."JOURNAL OF ETHNOPHARMACOLOGY.2023 Oct;:117261
34. [IF=3.3] Yuxin Zhang et al."Comprehensive quality control of Qingjin Yiqi granule based on UHPLC-Q-Orbitrap-MS and UPLC-QQQ-MS."PHYTOCHEMICAL ANALYSIS.10.1002/pca.3283
33. [IF=5.2] Yanli He et al."Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-G
32. [IF=5.2] Jinli Wen et al."Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis."Foods.10.3390/foods12183345
31. [IF=5.2] Zhuanrong Wu et al."Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics."Foods.2023 Jan;12(12):2430
30. [IF=9.9] Junwei Cao et al."Elucidation of alpha-amylase inhibition by natural shikimic acid derivates regarding the infrequent uncompetitive inhibition mode and structure–activity relationship."Food Frontiers.2023 Jun;:
29. [IF=7.129] Kangchen Li et al."Uncovering mechanisms of Baojin Chenfei formula treatment for silicosis by inhibiting inflammation and fibrosis based on serum pharmacochemistry and network analysis."ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY.2023 Jul;260:115082
28. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462
27. [IF=5.318] Gengan Du et al."Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice."Food Bioscience.2023 Jun;53:102555
26. [IF=6.056] Xianan Zhang et al."Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114388
25. [IF=3.498] Sun Liping et al."Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Oct;:1-12
24. [IF=5.548] Xue Bai et al."Control of post-acidification and shelf-life prediction of apple juice fermented by lactobacillus."FOOD CONTROL. 2022 Sep;139:109076
23. [IF=7.514] Jie Meng et al."Conduction of a chemical structure-guided metabolic phenotype analysis method targeting phenylpropane pathway via LC-MS: Ginkgo biloba and soybean as examples."FOOD CHEMISTRY. 2022 Oct;390:133155
22. [IF=2.478] Kun Li et al."Composition, Antivirulence Activity, and Active Property Distribution of the Fruit of Terminalia chebula Retz."J Food Sci. 2019 Jul;84(7):1721-1729
21. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471
20. [IF=5.455] Lu Lan et al."Quinic acid: a potential antibiofilm agent against clinical resistant Pseudomonas aeruginosa."Chin Med-Uk. 2021 Dec;16(1):1-17
19. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351
18. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623
17. [IF=7.514] Yan-Qing Fu et al."Effect of baking on the flavor stability of green tea beverages."Food Chem. 2020 Nov;331:127258
16. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25
15. [IF=4.411] Jun Cao et al."Tailor-Made Deep Eutectic Solvents for Simultaneous Extraction of Five Aromatic Acids from Ginkgo biloba Leaves."Molecules. 2018 Dec;23(12):3214
14. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https:##doi.org/10.1016/j.foodchem.2020.
13. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https:##doi.org/1
12. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https:##doi.org/1
11. 樊榮,羿國(guó)娟,魯蘭,曾銘,周楊楊,程強(qiáng).綠原酸及其13種體內(nèi)主要代謝物的體外抗菌作用研究[J].中草藥,2020,51(24):6239-6245.
10. 王思威, 劉艷萍, 王瀟楠,等. 基于高效液相色譜-三重四極桿串聯(lián)質(zhì)譜技術(shù)測(cè)定鮮荔枝果肉中10種有機(jī)酸含量[J]. 農(nóng)藥學(xué)學(xué)報(bào), 2019(3).
9. 李維妮, 張宇翔, 魏建平,等. 益生菌發(fā)酵蘋果汁工藝優(yōu)化及有機(jī)酸的變化[J]. 食品科學(xué), 2017(22):80-87.
8. 陳侃, 王長(zhǎng)謙, 范虞琪,等. 斑馬魚平臺(tái)研究七種中藥單體的降脂作用[J]. 生理學(xué)報(bào), 2017, 069(001):55-60.
7. 趙國(guó)群 姚瑤 關(guān)軍鋒. 發(fā)酵條件對(duì)梨醋釀造過(guò)程中有機(jī)酸的影響[J]. 食品工業(yè)科技 2014 35(003):146-150.
6. 李姚瑤, 曹毛毛, 王小璐,等. 外源p-香豆酸處理對(duì)采后桃果實(shí)苯丙烷代謝和抗氧化能力的影響[J]. 食品科學(xué), 2019, 40(23).
5. 唐苗苗, 劉翼翔, 毛婷,等. 高效液相色譜法測(cè)定北五味子有機(jī)酸含量[J]. 食品工業(yè)科技, 2012, 33(015):328-330.
4. 張麗, 劉欣, 方振峰,等. 星點(diǎn)設(shè)計(jì)-效應(yīng)面法優(yōu)化大花八角莽草酸提取工藝[J]. 江漢大學(xué)學(xué)報(bào)(自然科學(xué)版), 2017(45):335-342.
3. 趙一懿, 郭洪祝, 陳有根,等. 基于UPLC-QTOF-MSE代謝組學(xué)方法對(duì)銀杏葉提取物中黃酮醇苷,萜類內(nèi)酯,酚類及羧酸類成分含量差異研究[J]. 中國(guó)藥學(xué)(英文版), 2017, 026(011):789-804.
2. 呂琪 張耀元 倪賀 等. 八角中茴香油與莽草酸的提取和分離純化[J]. 華南師范大學(xué)學(xué)報(bào):自然科學(xué)版 2019 051(002):69-75.
1. 丁小娟 丁珊珊 呂凌 崔穎 王輝 張毅 陳師農(nóng).HPLC法同時(shí)測(cè)定宣木瓜中五種有機(jī)酸和原兒茶酸的含量[J].安徽醫(yī)藥 2013 17(09):1496-1498.
從2011年開始我們致力于在生命科學(xué)領(lǐng)域、生物醫(yī)學(xué)實(shí)驗(yàn)技術(shù)及論文潤(rùn)色服務(wù)，協(xié)助客戶各類實(shí)驗(yàn)服務(wù)及論文潤(rùn)色十余年，是客戶您值得信賴的科研合作伙伴!
如果您受時(shí)間、試驗(yàn)條件等限制而無(wú)法完成您的課題研究，歡迎您與我們聯(lián)系。
實(shí)驗(yàn)技術(shù)服務(wù)：
